Mini Brownie Butter Cake
Ingredients
Brownie
-
5
oz
Dark Chocolate, broken into pieces
-
¼
cup
Butter
-
¼
cup
Brown sugar
-
1
large
Egg
-
¼
cup
All-purpose flour
Butter Cake
-
½
cup
Butter
-
½
cup
Sugar
-
2
large
Eggs
-
1
cup
All-purpose flour
-
¼
tsp
Baking powder
-
3½
tbsp
Fresh milk
Instructions
- 1. Preheat the oven to 180°C (350°F) and lightly grease a muffin pan.
- 2. For the brownie, melt the chocolate and butter over low heat, then stir in the brown sugar until blended.
- 3. Add the egg and mix well, then fold in the flour until smooth.
- 4. Spoon a heaping tablespoon of brownie batter into each muffin cavity and bake for 5 minutes.
- 5. For the butter cake, beat the butter and sugar until creamy, then add eggs one at a time, beating well.
- 6. Fold in the sifted flour and baking powder, alternating with fresh milk to form a batter.
- 7. Spoon the butter cake batter over the brownies, filling each cavity about 2/3 full.
- 8. Bake for an additional 15 minutes or until cooked through.
- 9. Let cool completely before serving, plain or garnished as desired.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
284
Total fat
17g
Total carbohydrates
27g
Total protein
3g
Sodium
122mg
Cholesterol
72mg
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